This Roasted Cherry Tomato Pasta is made with a thinner kind of "sauce" of roasted tomatoes, combined with sliced garlic and fresh oregano. A combination of natural sweetness & freshness, after you toss it all together! An all year lunch or dinner perfection!
For this simple, but perfect pasta dish, you will need the following ingredients:
pasta of your choice
cherry tomatoes or chopped tomatoes
extra virgin olive oil
salt or salt flakes
freshly ground pepper
This pasta recipe requires a bit of oven time (15-20 minutes), since tomatoes are roasted.
The cherry tomatoes are roasted with extra virgin olive oil, salt flakes and freshly ground black pepper. Roasting tomatoes brings out their natural sweetness and you end up with a perfect mix of texture and flavors. If you have larger tomatoes, you can also chop and roast them as well.
After roasting the tomatoes, some of them will be wilted and some will maintain their shape. This gives your pasta the combination of roasty sweetness and natural freshness.
Roasted cherry tomatoes play amazingly well with garlic and fresh oregano! Combine this flavors and serve with freshly grated Parmesan or crumbled Feta cheese. If you'd like to make that dish vegan, simply use vegan cheese.
Preparation Time: 10 mins
Cooking Time: 30 mins
500 gr. Pasta of your choice (I’ ve chosen linguine for this recipe)
400 gr. cherry tomatoes
6 cloves garlic, sliced
A handful of fresh oregano leaves
5 tbsp. extra virgin olive oil
Freshly ground pepper
Grated Parmesan or Feta cheese (for serving)
Preheat oven to 200C (400F) and bring a large pot of salted water to a boil for the pasta. On a baking sheet lined with parchment paper, add the cherry tomatoes, drizzle with 2 tbsp. extra olive oil and season with salt & pepper. Roast for 15 to 20 minutes.
Meanwhile heat 3 tbsp. extra virgin olive oil in a large pan (large enough to toss all your pasta later) over medium heat. Add sliced garlic and sauté for 1-2 minutes or until garlic becomes fragrant.
By now, your water should be boiling. Add the pasta and cook one minute less than al dente, according to the package instructions. Reserve at least 1 1/2 cup of the pasta water.
When cherry tomatoes are ready, remove from the oven and add them to the pan with the garlic.
Add pasta water to the pan. Next add the pasta and toss everything together for a minute, allowing the pasta to absorb the liquid in the pan. If the pasta looks dry, add 1/2 cup of pasta water to give a silky and not dry texture. Continue tossing, until pasta absorbs the additional liquid. Toss in fresh oregano leaves and serve either with Parmesan or Feta cheese.
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